{"id":292,"date":"2020-03-28T22:10:27","date_gmt":"2020-03-29T05:10:27","guid":{"rendered":"https:\/\/lingscorner.com\/?p=292"},"modified":"2020-04-17T17:44:39","modified_gmt":"2020-04-18T00:44:39","slug":"simple-sichuan-tofu","status":"publish","type":"post","link":"https:\/\/lingscorner.com\/zh\/2020\/03\/simple-sichuan-tofu\/","title":{"rendered":"Simple Sichuan Spicy Tofu"},"content":{"rendered":"

This tofu dish is my backbone dish. I know I can always count on it whenever I feel lazy to cook something big and complex. It’s a great dish for a no-meat day.<\/p>\n\n\n

<\/div>
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\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Simple Sichuan Spicy Tofu<\/h2>\n
<\/div>\n
A lightly spiced family style tofu<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Chinese<\/span><\/div>
Keyword: <\/span>Sichuan, spicy, tofu<\/span><\/div><\/div>\n
Servings: <\/span>5<\/span><\/div>\n
Calories: <\/span>210<\/span>kcal<\/span><\/span><\/div>\n\n
Cost: <\/span>5<\/span><\/div>\n

Equipment<\/h3>
  • Chinese wok pan, a large non-stick pot or enameled cast-iron pan<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 2<\/span> packages <\/span> tofu<\/span> cut into 1 inch square<\/span><\/li>
    • 2<\/span> clove<\/span> garlic<\/span> crushed, diced<\/span><\/li>
    • 4<\/span> tbsp<\/span> avocado oil<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> Chinese five spice powder<\/span> or ground black pepper mixed with some curry powder as a replacement <\/span><\/li>
    • 2<\/span> tsp<\/span> Sichuan chili powder<\/span> Or regular chili powder\/flakes <\/span><\/li>
    • 1.5<\/span> tsp<\/span> salt<\/span><\/li>
    • 1<\/span> green onion<\/span> chopped<\/span><\/li>
    • 1<\/span> tsp<\/span> soy sauce<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Cut tofu to 1 inch squares and leave them in a strainer for 10 minutes to drain the liquid out. I like to steam the tofu for a couple of minutes in the steamer basket to firm the tofu a bit before stir fry. But you can skip this step if you like more tender taste. <\/span><\/div><\/li>
      • Meanwhile, chop the whole green onion into small pieces, and heat the pan on medium high <\/span><\/div><\/li>
      • Add avocado oil to the heated pan, and add in Chinese five spice powder once the oil is hot. I like avocado oil because it has a higher smoke point than many other cooking oils.<\/span><\/div><\/li>
      • Add garlic and green onion to the pan, give it a quick stir and add Sichuan chili powder last to avoid burning<\/span><\/div><\/li>
      • Stir in tofu and let them sear for 5 minutes before stirring again, repeat the same process until most of them get some searing time. After 10 minutes of cooking, add salt and soy sauce to tofu, mix quickly and let it continue to cook 5 more minutes to get Umami flavor from the soy sauce through the whole dish.<\/span><\/div><\/li>
      • Garnish tofu with a pinch of chopped green onion when serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        Enjoy this simply healthy tofu dish over semi-brown rice. So delicious!<\/span><\/span><\/div><\/div>\n

        Nutrition<\/h3>
        Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>4<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>14<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>539<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>24<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>198<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n
        \"\"<\/figure><\/div>\n\n\n\n
        \"\"<\/figure><\/div>","protected":false},"excerpt":{"rendered":"

        This tofu dish is my backbone dish. I know I can always count on it whenever I feel lazy to cook something big and complex. It’s a great dish for a no-meat day.<\/p>","protected":false},"author":2,"featured_media":286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[212,10],"tags":[183,172],"class_list":["post-292","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-cooking","tag-chinese","tag-dinner"],"yoast_head":"\nSimple Sichuan Spicy Tofu - Ling's Corner<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lingscorner.com\/zh\/2020\/03\/simple-sichuan-tofu\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Simple Sichuan Spicy Tofu - Ling's Corner\" \/>\n<meta property=\"og:description\" content=\"This tofu dish is my backbone dish. 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